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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
3 slices homemade-type white bread, torn into small pieces |
2 tablespoons fresh lemon juice |
3 tablespoons water |
3/4 cup packed fresh dill (feathery leaves) |
3/4 cup packed fresh flat-leaved parsley leaves, washed well and spun dry |
2 teaspoons dijon mustard |
1/2 teaspoon freshly grated lemon zest |
1/8 teaspoon sugar |
1/3 cup olive oil |
Directions:
1. In a bowl soak bread in lemon juice and water 10 minutes and squeeze out excess liquid between hands. In a food processor blend together bread and remaining ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
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